This past week I taught two cooking classes that focused on using seasonal produce in Asian stir-fries, dumplings, salads, and noodle dishes. They were both really fun, and I got a lot of great feedback from students who loved that it was traditional cooking with a twist, using super fresh, locally sourced vegetables.

We used farmer's market produce in dishes such as a lamb and fava bean stir-fry, dumplings with Swiss chard and ramps, and miso cod with roasted red radishes. It goes to show that just because you're cooking Asian food doesn't mean you're limited to the usual suspects like bok choy, cabbage, and daikon, some of which aren't the best right now.

Throughout the year I like to adapt my fried rice ingredients to suit the seasons, such as using more root vegetables in the winter or pumpkin in the fall. Right now asparagus stalks are looking mighty fine at the Greenmarket, so this is my fried rice du jour.

A few months ago I started putting together short 'n sweet cooking videos set to music. As a visual learner myself, I personally think cooking videos are great for easing into new or somewhat challenging techniques.

So far there is a small but growing collection. And just this month I did a fun collaboration with Sydney from The Crepes of Wrath, making Sichuan Wontons, in a video shot and edited by her talented husband Kramer. (It really was fun. In the picture above, I'm just seriously concentrating on mixing the ingredients together.) Since my other videos are shot on an iPhone with natural lighting, it was great to see how a fellow food blogger goes about the process differently.

When it comes to dinner on a weeknight, I often have about 10 different ideas in my head at a given time. Should I roast a chicken or make a quick pasta? A tried-and-true recipe like fried rice or go for something I just bookmarked on Pinterest? Vegetarian or an all-out pork fest? Usually my choices are so wildly different, and all over the place, that even I baffle myself.

Cursed with the paradox of choice, I'd sometimes take so long to make a decision about what to cook that I'm too hungry to start cooking. Or the supermarkets are close by the time I finally settle on something to make. So I just end up ordering takeout. (Yes, cookbook authors do resort to takeout semi-regularly. At least this one does.)

Fortunately, a few months ago I started a partnership with Soy Vay® and currently have a pantry stocked full of their sauces, so this weeknight dilemma has been occurring less and less. After I made this Garlic Beef and Asparagus Stir-fry last month, their Hoisin Garlic Sauce and Marinade has been on heavy rotation in my kitchen. I'd use it for stir-frying tofu, noodles, shrimp, and chicken. Especially chicken.

So when Sydney asked if I wanted to do a cooking video together, as a way for food bloggers in New York to support and promote each others' work, I immediately said yes. Earlier this month, I spent a fun Sunday afternoon with her and her husband Kramer making (and eating!) Sichuan wontons, one of the dishes I regularly teach in my Dumplings and Wontons classes at West Elm Market and Brooklyn Brainery.

Check out the video below, then read on for more about Sichuan wontons!

Friday, like most of the U.S., I woke up to news about all the surreal events that took place overnight in Boston. And that the entire city and surrounding towns were in crisis mode, with streets practically empty. Most of the day was spent messaging my friends and family in MA, some of who lived near or even within the 20 blocks that were sealed off. In general everyone was calm, following updates closely on TV, not once questioning the necessity of the stay-at-home order. (I can hardly imagine if this were to happen in New York.)

As unprecedented as a citywide lockdown was, there was an underlying feeling that everyone was really united, trusting that it would all be over soon. And in the end, it was over that soon, with relief and applause and cheer spreading across the city by 9:30pm. Everything that the city and state managed to do in such a short period of time was, to put it simply, amazing.

And so, here is a recipe for spring, and new beginnings. Making this lamb and fava bean stir-fry on Saturday was such a calming activity after being on edge the day before.